NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Part-skim ricotta cheese

1 large Egg

2 tbsp All-purpose flour

1 tbsp Ghee

5 whole Fresh sage leaves

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  In a small bowl, combine the ricotta cheese, egg, sea salt, black pepper, and flour until a soft, slightly tacky dough forms.

• 2

  Bring a pot of water to a boil and drop small spoonfuls of the dough into the water, cooking until they float to the surface.

• 3

  Remove the gnocchi with a slotted spoon and set aside.

• 4

  Season the chicken breast and sear in a large skillet over medium-high heat until golden and fully cooked.

• 5

  Reduce heat to medium, add the ghee and fresh sage leaves, cooking until the sage is crisp and the ghee has a toasted aroma.

• 6

  Toss the cooked gnocchi and baby spinach into the skillet, stirring until the spinach is wilted and the gnocchi is lightly browned.

• 7

  Plate the dish and garnish with the grated parmesan cheese.